Chicken Shawarma Salad

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  2 thigh, bone removed or 188g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Paprika

  Spices

  1 tsp or 2g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Lettuce

  Romaine or cos, raw

  ½ head or 313g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Onions

  Raw

  ½ medium or 55g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Parsley

  Raw

  ¾ cup or 45g

Directions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon, and red pepper to create the marinade.
2. Add the chicken to the marinade, stirring to coat evenly. Cover and refrigerate for at least 1 hour or up to 24 hours.
3. Heat a large skillet over medium-high heat. Cook the marinated chicken, stirring occasionally, for about 15 minutes until fully cooked.
4. In a bowl, combine lettuce, cucumber, onion, and parsley. Top with cooked chicken and drizzle with tahini sauce before serving.